Move over spinach and artichoke. This creamy, easy at-home crab and corn dip is here to steal your thunder.
I made this as my contribution to a little get together we had a Granny’s a while back and I’m just getting around to posting it- but I was thinking it would be a good addition to my “dip series”- Summer is coming up and dips are always a good choice to take to a BBQ, eh?
This particular dip is super easy. Slop it all into a bowl, mix, and then transfer to a baking dish and bake. Of course, I served this dip with sliced baguette that was brushed with olive oil and some herbs and lightly toasted (my old trusty “dipper”). (If you don’t want to go to the trouble of making your own toasts, I’m always a fan of Chicken and Biscuits!
This recipe made enough to fill up an 8×8 baking dish plus the little white one shown in the photo. I took the smaller dish to work for one of my managers who I share and office with and he literally ate the entire thing as his lunch. Either he really loved it or he was literally starving- so I’ll take it as a compliment and we can say we have Gary’s stamp of approval! Here’s the recipe:
- 2- 8 oz pakckages imitation crab meat
- 1-6 oz can white crab meat
- 1-6 oz can jumbo lump crab meat
- 1/2-cup of Mayonnaise
- 1/2 cup sour cream
- 1 can sweet corn, drained
- 1/2 bunch green onions, chopped (save a handful for garnish after baking)
- 1.5 cups of shredded Parmsean (plus another 1/2 cup to top with right before baking)
- 1/2 cup grated parm
- 2 jalapeno , sliced and diced
- 2 garlic cloves, minced
- 2 Tablespoon Old Bay Seafood Seasoning
- 1 Tablespoon garlic powder
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Mix all ingredients in bowl.
- Spread in baking dish.
- Top with remaining 1/2 cup of shredded cheese.
- Bake at 400 for 40 minutes.
- Broil on low for 5 minutes until top starts to bubble and begins to brown.
- Serve with dipping toasts or crackers.
What’s your favorite dip to make at home? I would love to try any new recipes you’d like to share! Comment below.